Healthier Blueberry Streusel Muffins Recipe

I’m currently at the lake on a family vacation, sitting on a couch with my niece and nephew. My nephew is playing a video game, and my niece is watching Madagascar 2. I’m sort of watching Madagascar 2 in between drafting this blog post and creating the image below. Who knew you could spend so much time moving text around on a photo to see where it best fit? My niece saw me working on the graphic for this post and asked about it. She seemed skeptical when I told her I took the photo of the muffins. “Youuu took that?” she asked. Damn skippy. Oh wait, you don’t say that to children, right? Just kidding. Of course I didn’t say that! Sheesh!

Anywho, I’ve been meaning to share my Healthier Blueberry Streusel Muffins recipe with you guys for a few weeks now. Nothing like a vacation to use my R&R time to get this together. Blogging is sometimes work, but oftentimes fun for me. The fun, the challenge, and the encouraging words from you guys keep these blog posts coming. Thank you for the kind words (on Facebook, email, and text) about my last blog post on rejection. Those raw posts are a little harder for me to share sometimes, but I’m hoping to do more.

Now, on to those muffins! Blueberry muffins were probably most made (or would tie for second most made) in my house, growing up. I decided to try out the vinegar trick I use in my Chocolate Cake Mini and Apple Cider Baked Doughnut recipes to make healthier but still moist sweets, and it worked like a charm. I threw the streusel topping together for a little extra texture and sweetness. Yum! I bring you this…

Healthier Blueberry Streusel Muffins Recipe

I used the vinegar trick from my Chocolate Cake Minis to make these muffins light and moist while reducing the oil and butter used in traditional blueberry muffins. The streusel adds a little butter and sugar back in, so if you're really trying to be healthy, skip the topping. But, even the streusel is a little lighter than normal. Enjoy these muffins on your next lazy morning with coffee or tea and a dose of relaxation. *Vegetarian, Vegan options listed below*

In a medium bowl, whisk together sucanat and canola oil. One at a time, whisk in eggs. Add milk, vinegar, and vanilla extract. Whisk till evenly combined.

Pour wet ingredients into bowl with dry ingredients. Stir gently to combine, just till all dry ingredients are mixed in (careful to not over-mix – batter will be a little lumpy and pretty liquidy). Gently stir in blueberries.

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Hi Theresa! Oh no! I’m very sorry to hear the recipe didn’t work out for you. I actually have never used Splenda in baking before, so I’m not sure how that substitution would affect this recipe. I asked a couple friends who have baked with Splenda, and they said that the sub isn’t 1 to 1 for sugar and that there is a special version of Splenda that is designed for baking. Sorry I can’t help more. I really just don’t know anything about Splenda, since I don’t use it at all. 🙁

Hi Theresa, just a quick update…my friend tested out the recipe and said the texture wasn’t rubbery. She made it as is with the sugar, though. I’m thinking the Splenda threw off the texture for you. I’m not familiar with baking with Splenda since I don’t use it, but maybe google around for Splenda baking tips for next time? Also, I believe there is a special type of Splenda just for baking.

For a more natural substitution (if you’re allowed to consume sugar), perhaps try sucanat? It’s a more raw form of sugar that I find a little less sweet than sugar. I love to use it in baking and substitute it for sugar all the time with great results. Thanks for stopping by!

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